This easy bake is light, moist and flavoursome, making it the perfect sweet treat for a picnic or served as a delicious dessert.


175 g shelled pistachios
250 g caster sugar
200 g butter
280 g plain flour
1.25 tsp baking powder
1.25 tsp bicarbonate of soda
3 eggs
140 g full fat Greek yoghurt
3 lemons, zest and juice
140 g grated courgette
175 g icing sugar
2 tsp lemon curd


  1. Pre-heat your oven to 180C/160C fan/gas mark 4. Grease a 20 x 30cm cake tin and line the base with baking parchment.
  2. Put 150g of pistachios and the sugar into a food processor and blitz until the nuts are finely ground.
  3. Tip the pistachio sugar into a bowl with the butter, flour, baking powder, bicarbonate of soda, eggs, yogurt and the zest and juice from two of the lemons. Beat with an electric whisk until combined.
  4. Stir in the courgette and then tip the mixture into the baking tin.
  5. Bake for 35-40 minutes until cooked and then leave to cool.
  6. Sift the icing sugar into a bowl and gradually stir in enough lemon juice to get a loose consistency.
  7. Spread lemon curd over the cooled cake and drizzle the icing over.
  8. Roughly chop the remaining pistachios and scatter them over the top. Cut the cake into 15 squares and enjoy. 


The cake will keep in an airtight container for 3 days - if it lasts that long!

Serves 15.

* Contains nuts.